Elk Salami Recipes

VENISON SALAMI

Steps:

• Place ground venison in a large plastic bowl or bucket. Add the curing mixture, sugar, peppercorns, mustard seed, ground pepper, garlic powder, onion powder, liquid smoke, and salt. Mix well, then cover tightly and refrigerate for 24 hours.
• On the second day, mix thoroughly, kneading as you would bread for 2 to 3 minutes. Re-cover and refrigerate for another 24 hours.
• On the third day, mix and knead the mixture again for another 2 to 3 minutes. Refrigerate for 1 hour.
• Preheat oven to 250 degrees F (120 degrees C).
• Shape mixture into 2 or 3 round logs, about 4-inches in diameter. Place on a lightly oiled baking tray and bake in preheated oven for five hours, turning halfway through, until the internal temperature reaches 160 degrees F (70 degrees C). Cool and then refrigerate overnight before slicing and serving.

EASY VENISON SALAMI

Steps:

• 1. Combine all ingredents in a large bowl and mix well. Then cover and place in the refrigerator for 24 hours
• 2. Remove from the refrige and knead like you would bread dough for 4 or 5 minutes. Cover and return to the fridge for another 24 hours
• 3. remove from fridge and once again knead the meat mixture for 4 or 5 minutes. return to fridge to chill for 30 minutes
• 4. preheat oven to 250 degrees. Divide into 4 equal parts and shape into logs approximatly 4 inches in diameter
• 5. place each log in the center of a piece of tin foil enough to wrap around the log and crimp at each end.
• 6. Place the wrapped loaves on a foil-covered large cookie sheet. Bake in the pre-heated oven for 3 hours, turn the logs over and bake for another 3 hours. or until meat thermometer gives a internal temp of 162 degrees
• 7. Remove from the oven, unwrap the salami logs and place on paper towels to drain and absorb any excess grease. Once drained place logs in the fefrigerator to chill overnight. ENJOY

ELK SALAMI

Steps:

• Combine the ground elk and pork.
• Combine the liquid smoke and water and add to the ground meat mixture. Mix well.
• In a small bowl combine the rest of the ingredients. Using your hands, add the spice mixture to the meat mixture. Mix well.
• Shape the meat into rolls about 2.5 inches in diameter. Wrap each roll in foil (heavy duty foil), closing tightly down the center and on the ends.
• Refrigerate for 24 hours.
• Using a fork, make holes through the foil 1 inch apart on the bottom of the foil opposite the fold.
• Preheat the oven to 325 degrees.
• Put a rack in a large shallow pan. Place the foil wrapped logs on the rack.
• On the bottom rack of the oven place a pan of hot water to create steam.
• Put the pan of meat on the middle shelf at the center of the oven.
• Bake for 2 hours.
• Remove the foil and put the meat rolls on the rack to drain and cool. The meat will still be fairly pink both on the outside and inside.
• When cool, wrap again in foil. Can be kept in the refrigerator for about 10 days or in the freezer for about 1 month.